Chicken Strips Recipe

Chicken Strips are one of my son’s favorite meals. They have since he was just a toddler.

Since he was just a wee little fella, he’s definitely ordered a fair number of chicken strips from the children’s menu whenever we visit a restaurant. But, of all the chicken fingers he’s eaten in these eleven years, his favorite are those I make for him at him.

And that makes this Mama extremely happy.

Luckily, they are super simple to make at home for lunch, supper, or snacking for watching the game, etc. Serve them with a side of Comeback Sauce, honey mustard dressing, or blue cheese dip and you’ve got some really happy folks in your house, I’m sure.

Here’s my Chicken Strips Recipe. I hope you love it.

Chicken Strips Recipe

Chicken Strips make a delicious addition for lunch, supper or even as an appetizer when entertaining. Get this easy Chicken Strips Recipe that you are sure to love.

Instructions

Pour buttermilk into a shallow dish to be used for the wet portion of dredging chicken. Add Sriracha sauce and cayenne pepper and whisk together to combine with a fork.

Add flour, thyme, cayenne pepper, seasoned salt, and black pepper to another shallow dish to be used for the dry portion of dredging. Whisk together with a clean fork.

Dip chicken strips into buttermilk mixture and then into the flour mixture, making sure each chicken strip is well-coated. Place onto a kitchen sheet pan to rest while preparing for cooking.

Pour canola oil into 10- or 12-inch skillet over medium heat. Allow to heat until the oil begins to shimmer slightly and when water is dropped into the skillet, it sizzles.

Place chicken strips, about 3 to 5 depending on the size of the skillet, into the skillet with heated oil and cook until chicken strips are browned on one side, about 3 minutes, and then turn to cook on the other side. Cook for about 3 more minutes on the other side. Remove chicken and place onto a clean kitchen sheet pan until all chicken strips have been browned.

Place kitchen sheet pan into the preheated oven and cook for about 12-18 minutes until the juices of the chicken run clear when pricked with a sharp knife. Allow to rest for about 3 minutes before serving.

Notes

To make your chicken even more tender, soak chicken strips in a quart of buttermilk overnight or up to six hours before preparing to cook.

I just made these and they were very good! I halved the recipe for my husband and I. Mine could have used a bit more salt-I used Lawry’s as the seasoned salt and maybe it just isn’t salty enough. Next time I will use two frying pans side by side to make it go even quicker. I think maybe my strips sat a bit too long before going into the oven and they were slightly less crispy than I wanted. But still great! Thanks for the recipe 🙂

I enjoy reading your recipes and some I would like to make. I have a “Pocket” where I store recipes and you have a block on link copy. I save way way too many recipes to share then and way way too many for email. I understand your copyright and would never publish a recipe even my own. Not everyone intends to steal from you. Anne

Can you cook those and reheat later? I try to cook for my nephew and his 4 kids whose wife died, and I like to cook at home and take the food over?? Any more kid friendly recipes would be sooooo appreciated!!!
Thanks!

You sure can, Marcia. I would recommend flash freezing them on a wire rack fitted onto a baking sheet. Then, once frozen, transfer them to a freezer-safe zip top bag and remove as much as possible from the bag. They should then be able to be stored in the freezer for up to 3 months. They can then remove the individual number of chicken strips they’d like to use and reheat.

I know your nephew must appreciate you more than you’ll ever know! You have to be such a blessing to them! xo